The Warner sun. (Warner, Brown Co., Dakota [S.D.]) 1885-1???, 1887-06-03
DOMESTIC HINTS.
Potato oMELET.

Take six good-sized potatoes, two
teaspoonfuls Of salt, one tablespoonful
Of butter and little pepper. Peel
the potatoes and put them into boil
ing water When they have been
boiling for fifteen minutes add one
teaspoonful of salt. AS soon as cooked
drain and mash we'll Add one tea
spoonful of salt. little pepper and
butter; then add four well-beaten
yolks. mixing well. Rub through a
colander Melt two tablespoonfuls Of
butter in frying-pan Put in the
potatoes, smoothing it all over. Fry
it q light-brown color, double and
serve like an omelet. -
POTATO AND CORN MUFFINs.
Two cups of cold mashed potato;
two cups of sweet milk; two eggs, well
beaten; two cups of corn meal, or
enough for batter Soften the
potato with the milk, working out all
the Jumps; then stir in corn meal till
the batter is just thick enough to drop
easily from the spoon; add the
whipped eggs and beat hard. Drop
into gem pans, oiled and hot, and bake
in an oven from twenty to thirty min
utes.
JOHNNY CAKE.
Rub into one quart of dry meal q
piece Of butter the size of large gg.
Then wet with milk or water, spread
with spoon or knife in sheets or on
board, if baked before the fire. This
can be well baked on a girddle, by TAX
ing small portion Of the dough, fat
ten and shape with your hands into
small cakes about half an inch thick
To be baked brown ga both sides.
PRESUMED ORANGES.
Boii the oranges in clear water until
you can pass q straw through their
skins; then clarity three-quarters of a
pound of sugar to pound of fruit.
and pour over the oranges while hot
Let them stand one night then boil
them in the syrup until they are clear
and the syrup thick. Take them from
the syrup and strain it clear over them.
BAKED CHICKEN.
Dismember the joints in the same
manner as for stewing; lay the pieces
in shallow dish, and pour over the
meat sweet cream in proportion OF one
half cup to each chicken; season TO
taste. Baste occasionally with the
liquor formed by the cream and juice
of the meat. and as fast as the pieces
get Drowned turn them.
RICE PUDDING
One teacupful of cold boiled rice, one
heaped tablespoonful Of corn starch,
one egg. one quart Of milk, one-half
cupful of sugar, little salt and the
juice of one lemon. Mix the cornstarch
thoroughly in a little cold milk and stir
into the hot milk evenly before adding
rice or eggs.
NICE DoUGHNuTs.
One egg. one cup of sugar, one large
cup Of milk, piece Of butter not quite
the size Of an egg, one teaspoonfull Of
soda, two teaspoonfulls cream tartar,
a little salt and ginger. Flour suffi-
cient to roll out. Fry in hot lard
INDIAN PUDDING.
Boil one quart Of milk. and add one
cup Of corn meal previously mixed
with little milk, and one cup Of raj
sins; let cool unit lukewarm; add one
cup Of molasses. little salt. and bake
three hours. Serve with cream OF
sauce.
STEAMED PUDDING.
Two eggs, one cup OF sugar, one cup
of sour milk, one teaspoonfulI Of soda,
one-half teaspoonful Of salt; add -four
to make stiff batter, one cup Of cur
rants or raisns. Steam in buttered
pudding dish II hours.
CELERY SOUP.
Wash and cut into small pieces cefe-
ry in sufficient qus .itity; blanch IT. aud
then boil y with water. salt and nut
meg; pass 1t through sieve. and thin
it with meat or chicken broth; cream
can be added
The Tsllaet